Lemon Blueberry Cheesecake Cookies Recipe

Introduction

These Lemon Blueberry Cheesecake Cookies combine the tangy richness of cheesecake with sweet blueberry jam and bright lemon zest. Soft and flavorful, they’re perfect for sharing or enjoying with your afternoon tea.

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar (for cheesecake filling)
• 1/2 tsp vanilla extract (for cheesecake filling)
• 12 oz (340 g) fresh blueberries
• 1/4 cup (50 g) granulated white sugar (for blueberry jam)
• 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200 g) granulated white sugar (for dough)
• 2 tbsp (20 g) lemon zest
• 1 cup (227 g) unsalted butter, very softened
• 1 egg, at room temperature
• 2 tsp vanilla extract (for dough)
• 1/4 cup (50 g) granulated white sugar (for rolling dough)

Instructions

1. Step 1: Prepare the cheesecake filling by beating the cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth. Scoop small portions onto a baking sheet and freeze until firm.
2. Step 2: Make the blueberry jam by cooking the blueberries with 1/4 cup sugar over medium heat, stirring occasionally, until thickened. Let it cool completely.
3. Step 3: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Step 4: Rub the lemon zest into 1 cup sugar to release oils. Beat this mixture with the softened butter until fluffy. Add the egg and 2 teaspoons vanilla extract, then gradually mix in the dry ingredients until combined.
5. Step 5: Scoop dough into balls, flatten slightly, and place a frozen cheesecake filling portion in the center. Seal the dough completely around the filling, roll the dough balls in 1/4 cup sugar, and arrange them on a baking sheet.
6. Step 6: Press a small indent in the top of each cookie and spoon in a little blueberry jam. Bake in a preheated oven at 350°F (175°C) for 12–14 minutes, until the edges are golden but the centers remain soft.
7. Step 7: Allow the cookies to cool before serving to let the cheesecake filling set nicely inside.

Tips & Variations

• Use frozen blueberries if fresh are not available, but reduce cooking time slightly for the jam.
• For extra lemon flavor, add a teaspoon of lemon juice to the batter along with the zest.
• Ensure the cream cheese filling is well frozen to prevent leaks while baking.
• Try adding a sprinkle of coarse sugar on top of the jam for a slight crunch.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Reheat softly in a microwave for about 10 seconds if desired, but they’re delicious chilled as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, preparing and freezing the cheesecake filling in advance helps make assembly quicker and ensures the filling holds its shape during baking.

What if I don’t have fresh blueberries?

You can use frozen blueberries to make the jam. Just thaw them slightly and adjust cooking time to reach the desired thickness.

Lemon Blueberry Cheesecake Cookies Recipe

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★★★★★

4.5 from 71 reviews

• Author: Lana
• Total Time: 1 hour 15 minutes
• Yield: 18 cookies 1x
• Diet: Vegetarian

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Description

These Lemon Blueberry Cheesecake Cookies combine tangy cream cheese filling, fresh blueberry jam, and zesty lemon-scented buttery dough for a delightful soft cookie experience. Each bite offers a burst of creamy cheesecake and vibrant fruit flavor, perfect for spring and summer treats or any time you crave a unique cookie.

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Ingredients

Scale 1x2x3x

Cheesecake Filling

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract

Blueberry Jam

• 12 oz (340 g) fresh blueberries
• 1/4 cup (50 g) granulated white sugar

Cookie Dough

• 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200 g) granulated white sugar
• 2 tbsp (20 g) lemon zest
• 1 cup (227 g) unsalted butter, very softened
• 1 egg, at room temperature
• 2 tsp vanilla extract
• 1/4 cup (50 g) granulated white sugar, for rolling dough

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Instructions

1. Prepare the cheesecake filling: Beat the cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until completely smooth and creamy. Portion the mixture into small scoops and place them onto a baking sheet. Freeze until firm to make them easier to work with in the cookie assembly.
2. Make the blueberry jam: In a saucepan, combine the fresh blueberries and 1/4 cup sugar. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely before using.
3. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly. Set aside.
4. Prepare lemon sugar and dough: Rub the lemon zest into the 1 cup of sugar to release the oils and infuse the sugar with lemon flavor. Then, beat this lemon sugar with the very softened unsalted butter until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
5. Assemble the cookies: Scoop balls of dough and flatten them slightly in your hand. Place a frozen cheesecake filling portion in the center, then carefully seal the dough around it to fully encase the filling. Roll the dough balls in the extra 1/4 cup granulated sugar and place them on a baking sheet, spaced apart.
6. Add blueberry jam topping: Press a small indent on top of each dough ball using your finger or a spoon. Spoon a small amount of the cooled blueberry jam into each indent to add a fruity burst.
7. Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12 to 14 minutes or until the edges turn golden brown but the centers remain soft. This ensures the cheesecake filling stays creamy while the cookie cooks through.
8. Cool before serving: Allow the cookies to cool completely on the baking sheet or a wire rack so that the cheesecake filling sets inside, preventing it from oozing out when eaten.

Notes

• Freezing the cheesecake filling before assembling prevents it from melting into the dough while baking.
• Use fresh blueberries for the best jam flavor; frozen blueberries can be used but may release more water.
• Rolling the dough balls in sugar creates a slightly crispy, sweet exterior contrast to the soft interior.
• Do not overbake to keep the cheesecake filling creamy and the cookie soft in the center.
• Store cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry cheesecake cookies, cheesecake cookies, blueberry jam cookies, lemon zest cookies, soft cookies, dessert, baked cheesecake treats